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Agua Bistro' del Mare - Bordighera (IM)

Agua Bistro' del Mare was born in 2009 from an offshoot of "La Via Romana", where chef Pino Franzé had obtained the coveted Michelin star. The first location in the Sant'Ampelio bathing establishment was subsequently moved to the beautiful seaside promenade, which today it overlooks with a pleasant terrace. The interiors are divided into a single airy room, with modern furnishings and marble floors. The terrace with sea view is a fundamental resource during the summer. Pino Franzé's is a very fresh fish cuisine, treated with simplicity, harmony and elegance: tasty, rich and inviting dishes, which satisfy the appetite and invite you to return. A cuisine made with the use of impeccable but also accessible quality materials, a reflection of the daily availability of the market and the fish. Also on this occasion we awarded Agua Bistro' del Mare the 2025 Convivium parchment which attests to its excellence in the quality of its cuisine and hosp...

EraGoffi - Torino











EraGoffi is the gastronomic restaurant in Turin that represents a new era and a new history of a historic place, the Goffi del Lauro, where artists, musicians and literary figures from Turin in the early 1900s used to meet.
The new revised name is a tribute to tradition, as well as the logo of the restaurant, which represents the laurel tree of which there is only one specimen left in the garden.


Once inside, you will find rooms totally renovated with great taste, in which you will admire the wise use of tapestries alternating with plaster and exposed brick.

In the dining room, furnished with elements of great design, stand out the suspended lamps that contribute to a well-designed lighting and well centered on the tables.

EraGoffi does not take away from what has been, but adds new values and content in a contemporary key.


A great hand, that of Chef Lorenzo Careggio! Personality, technique and imagination, many ideas, a taste for provocation perfectly balanced by an admirable sense of balance make his cuisine a source of gratification and surprise, which is somewhat the essence of what we look for from a Cucina d'Autore.

Followed and cuddled in this occasion by Sous-Chef Enzo Barillà, we had the confirmation that the restaurant is based on solid foundations and that even the Chef's absence for training does not affect in the least the preparations.

This is a restaurant which is making a lot of people talk about it: in this second tasting experience we were once again impressed by an original and personal path, enhanced by excellent raw materials.












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